White Chocolate Peppermint Christmas Popcorn Balls Food

PEPPERMINT-WHITE CHOCOLATE POPCORN BALLS

Steps:

• Heat oil in large saucepan on medium heat. Add popcorn; cover with lid. Cook until popcorn is popped, constantly shaking pan on burner to prevent popcorn from burning. Pour popcorn into large bowl.
• Melt butter in same saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Pour over popcorn; toss until popcorn is evenly coated with marshmallow mixture.
• Add remaining ingredients; mix lightly.
• Shape popcorn mixture into 12 (2-1/2-inch) balls; place on large sheet of parchment. Let stand until firm.

CHOCOLATE-PEPPERMINT POPCORN

Steps:

• Microwave 1 cup white chocolate chips with 1 tablespoon shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Repeat in a separate bowl with 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures. Sprinkle with 1/4 cup roughly chopped peppermint candies and a pinch of kosher salt. Let harden, about 1 hour, then break into pieces.

WHITE CHOCOLATE & PEPPERMINT CHRISTMAS POPCORN BALLS RECIPE

Steps:

• Place popped popcorn in a large bowl with room for mixing. Line a large baking sheet with wax paper or parchment paper.
• In a saucepan over low heat, melt butter. Add marshmallows and white chocolate chips to the butter. Melt marshmallows and white chocolate chips over low heat, stirring constantly. When marshmallows and chocolate chips are melted (it's okay if you have small piece of chocolate that haven't melted), remove from heat and stir in peppermint extract.
• Drizzle about 1/3 of the chocolate/marshmallow mixture over the popcorn and work quickly to fold it together with a rubber or silicone spatula. Repeat with the remaining mixture in two batches, again working quickly to combine the chcoolate/marshmallow mixture with the popcorn. Sprinkle some of the crushed peppermint over the popcorn and combine with the popcorn. Repeat with the remaining peppermint until it has been somewhat evenly distributed among the popcorn.
• Grease hands with a small amount of butter. At this point, the coated popcorn should still be very warm, but cooled enough to be safe to shape into balls. Shape into approximately 3″ popcorn balls. Do not press the popcorn together too firmly, you want to press together just enough so that the popcorn holds its shape.
• Place popcorn ball on prepared baking sheet. Immediately insert a paper straw or stick into the center of the popcorn ball, pushing it all the way down until it reaches the opposite end. If desired, press or roll popcorn balls into a bit of additional crushed peppermint.

PEPPERMINT POPCORN

Steps:

• In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. If desired, sprinkle with nonpareils. When hardened, break apart. Store in an airtight container.

WHITE CHOCOLATE PEPPERMINT POPCORN BARK

Steps:

• Cover a baking pan with foil or wax paper; set aside.
• Place popcorn in a large bowl; set aside.
• Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.
• Stir in crushed peppermints after chocolate is melted.
• Pour chocolate mixture over popcorn mixture and stir to coat.
• Spread onto prepared pan; allow to cool completely.
• When chocolate is cooled and set, break into chunks for serving.
• Store in an air-tight container at room temperature.

WHITE CHOCOLATE POPCORN BALLS

Steps:

• Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly.
• Over barely simmering water melt the chopped chocolate, stirring occasionally. Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate. Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball. Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles. Insert a lollipop stick in the bottom and let it set up. To hasten the set-up, place them in the refrigerator. These can be wrapped in colored cellophane with twisted ends. Store at room temperature.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Line 2 baking sheets with waxed paper.
• Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
• Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
• Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.

PEPPERMINT WHITE CHOCOLATE POPCORN

Steps:

• Carefully melt the white chocolate in the microwave or on the stove. Stir constantly to prevent burning.
• Once melted, stir half of the crushed peppermint into the white chocolate.
• Put the popcorn in a large bowl and pour the melted white chocolate and peppermint mixture on top.
• Stir the mixture to coat the popcorn, then sprinkle the remaining peppermint over the popcorn.
• Enjoy.

WHITE CHOCOLATE POPCORN BALLS

Steps:

• Combine popcorn, pecans and chocolate in a large bowl.
• In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
• Pour over popcorn mixture, toss until well coated.
• Dampen hands, shape mixture into 2 1/2 inch balls.
• Cool completely on greased aluminum foil.
• Wrap each popcorn ball in cellophane or plastic wrap.

PEPPERMINT-WHITE CHOCOLATE POPCORN

Steps:

• Spray large rimmed baking sheet with cooking spray. Microwave butter and chocolate in large microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in 1/2 cup marshmallows. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Combine popcorn and pretzels in separate large bowl. Add chocolate mixture; mix lightly. Spread onto prepared baking sheet.
• Bake 20 to 25 min. or until crisp, stirring after 15 min. Spread onto parchment-covered baking sheet; sprinkle with crushed candy. Cool completely.
• Break popcorn into small clusters; place in large bowl. Add remaining marshmallows; mix lightly.